If you like lemon you will love this Keto Lemon Pound Cake Recipe. It’s easy to make and very delicious along with its yummy lemon icing. It’s a perfect dessert but also a great breakfast or coffee break treat.
I’m happy to share this easy to make and delicious recipe with you for no sugar lemon pound cake with a lemon glaze over the top of it. It’s so good that you would never know that it’s low carb! Every time Stephanie makes it we all fight over it, along with some of our friends that are always happy when she makes it and shares it. That’s what happens when you bake something so good, and since it doesn’t last long in our house I am always ready to make more!
This Keto Lemon Loaf has a great texture and then there is a lemon icing which is a little sweet and a little tart that just finishes it off to perfection.
It’s one of those low carb recipes that you would never know that it’s low carb. Our friends that do not have to eat low carb love it too and do not know at all that they are eating something that’s low carb. When that happens that means that we have certainly created a successful recipe.
What is Lemon Pound Cake?
Needless to say, the primary flavor in Lemon Pound Cake should be lemon. It’s a mixture of the ingredients which make up pound cake such as flour, shortening, and eggs along with lemon juice and lemon zest.
If you are a fan of lemon like I am, then you know how refreshing lemon desserts are and this one is no exception. It differs from regular pound cake that has a predominant butter flavor whereas this recipe is predominantly lemon flavor.
Why Is It Called “Pound Cake”?
Pound Cake is a rich butter cake with a lot of eggs and shortening.
History says that in the original recipe there was a pound of each of all the principal ingredients, flour, butter, and sugar, hence the name. I guess it was a very heavy cake!
Pound Cake vs Bundt Cake
What’s the difference between pound cake and bundt cake you ask? They are different but connected.
Bundt is just a shape of cake that you can make. Any cake that’s made in a bundt pan is referred to as a bundt cake. I always would make my chocolate cake or my marble cake in a bundt pan because I like the shape. Typically though, pound cakes are the ones that are most often made in a bundt pan and again that refers to the specific recipe for that type of cake.
The most important thing so that your pound cake is moist is to make sure that the cake has enough moisture so that it doesn’t get dried out.
Is Pound Cake Healthy?
The typical pound cake is not healthy, think about the name “pound cake”. I swear that a slice of pound cake makes you gain a pound or more because the whole cake can have anywhere from 2000-3000 calories and a bunch of carbs.
You get the weight in a pound cake because it normally has a pound of flour, a pound of butter and a pound of sugar along with a bunch of eggs anywhere from 6-9 eggs.
Needless to say that if you are going to eat low carb we need to change the recipe so that you can still have a nice rich flavor without all of the carbs. We will show you how to make a great Keto-friendly Lemon Pound Cake instead, which we’ll make in a loaf pan.
This low carb version has a lot of eggs in it which translates to a good amount of protein which will keep you feeling full longer. The almond flour, coconut flour, and lemon are all healthy and acceptable on a low carb diet.
How Many Calories Are in Lemon Pound Cake?
In 1 slice of Low Carb Lemon Pound Cake, there are approximately 250 calories, quite a difference from the traditional pound cake at about 450 calories for one slice.
Is Lemon Pound Cake Keto-Friendly?
You may be on the Keto diet plan and looking for a keto-friendly dessert. If you love lemon then look no further because our Lemon Pound Cake is definitely Keto-friendly and one of our new favorite recipes!
The reason why it’s low in carbs is that we use almond flour which is made just from almonds and it is ground super fine and low in carbs instead of using regular flour which is high in carbs and not Keto-friendly. We also use a little bit of Coconut flour which is similar to the almond flour.
The next thing that keeps this Lemon Loaf within the Keto guidelines is that both in the cake and also the icing we use Monk Fruit which is a no-carb sweetener and Swerve which is also a no-carb sweetener, which allows us to get rid of all that sugar which is not keto-friendly either.
What Ingredients are in Keto Lemon Pound Cake
Eggs – They add structure and firmness along with flavor and color to a recipe.
Monk Fruit – A low carb sweetener with zero carbs that does not raise glycemic index in most people.
Coconut Oil – A good replacement for butter, margarine, or vegetable oil, that’s a healthy replacement.
Almond Flour – Almonds that are ground up super fine, it’s got a light texture and is a low carb replacement for other flour that are high carbs.
Coconut Flour – Another flour similar to almond flour in the respect that it’s a replacement for regular flour. It’s naturally gluten-free and is a good complement in baking to go along with almond flour.
Baking Powder – This is a rising agent so it helps baked goods rise.
Lemon Juice – Use fresh lemon juice that you juice yourself if possible. Fresh is always better.
Lemon Zest – I love using zest in a lot of baked recipes, orange, and lemon, which you do yourself by finely grating the outer skin of the fruit. It’s fantastic in flavor.
Lemon Glaze Ingredients
Powdered Swerve – This is another sugar substitute that has zero carbs and is good for you.
Lemon Juice – You can use bottled, but once again fresh is better.
Water – Cool in temperature.
Is this a Copycat Starbucks Lemon Loaf Recipe?
When I think of Lemon Loaf I always think of the yummy piece in the glass case at Starbucks, which is one of the best things that they sell. I used to eat it all the time when I would go to Starbucks but now I realize that with 68g carbs in one slice of that lemony treat it’s not something anymore that I can enjoy.
I was thrilled the first time that Stephanie made a low carb version of this lemon loaf. It is just as good as the Starbucks version if not better, and definitely way better for you. Even with the lemon icing on top it only has 1.7 carbs per slice!
Almond Flour vs Coconut Flour in Keto Pound Cake
Almond flour is the preferred flour for a lot of baking items. It is finely ground which makes it kinda light and bakes really well all by itself.
Coconut flour is a heavier flour and to use it all alone it does not bake too well by itself in a lot of things. Plus all by itself, it has a pretty strong coconut flavor that can overpower some recipes especially if coconut is not a favorite flavor.
However, one good thing with using coconut flour is that if you use a small portion it’s a good blend with the almond flour and it helps to absorb some unnecessary moisture that cooking low carb tends to produce.
Can I Use Lemon Zest Instead of Lemon Extract?
For this Lemon Loaf and a lot of other recipes, Lemon Zest is the product of my choice when trying to get that natural, citrusy lemon taste.. Lemon extract has its uses but the zest is such a very fresh flavor. I use the zest, lemon, lime, and orange for a lot of things and I love it!
Are Lemons Keto?
Being a fruit you may wonder if lemons are Keto-friendly…. I’m happy to say yes, lemons are Keto. They are rich in vitamin C and are low in carbs about 5 net carbs per lemon, which make a healthy addition to a Keto diet.
If you are looking for something to drink that’s refreshing, just add some lemon to your water or seltzer.
Do I Have to Use a Blender for Low Carb Lemon Loaf?
Some people use a blender or a Vitamix to mix up baked goods. So because of that, some people wonder if you need a blender to make Lemon Loaf. While it’s possible, a blender is not necessary for making lemon loaf. A blender is just one way that you can mix things.
If you don’t have a blender or a Vitamix blender then you don’t have to go out and buy one. We do use our Vitamix blender for a lot of things but we usually use a hand mixer for mixing up baked goods such as cake and cookies and muffins…etc or even just using a whisk works well too which is the case with this recipe for Lemon Loaf.
We use the whisk so that our batter does not overmix and become too dense. If you do use a blender be careful not to overmix your batter or you will have a loaf that’s a big block.
Keep the Ingredients at Room Temperature
When you use coconut oil, the other ingredients that you are using with it have to be at room temperature. This is especially important with your eggs, otherwise, if they are too cold right out of the refrigerator they will cause your coconut oil to lump up. Coconut oil gets solid under 76 degrees, so no cold ingredients!
In order to make eggs come to room temperature quickly, you could soak them in warm, but not hot, water for 5 minutes which will take the chill off the eggs. If you remember early enough then just take them out of the refrigerator 1-2 hours in advance, which will bring them to room temperature.
If you don’t have coconut oil or don’t like coconut oil then you can substitute it with melted butter instead. In that case, when you use melted butter it doesn’t matter if your eggs are cold, it won’t affect the butter.
What is the Best Pan to Use?
You can use any pan that you would like to use, round or square, even though using a bundt pan is usually the pan for pound cake. We like using a loaf pan the most because we love the even slices that you can get out of a loaf pan. If you were to go to Starbucks their Lemon loaf is made in a loaf pan too.
Just make sure that you adjust your cooking time depending on the size pan you use. For example, a loaf pan is much shallower than a bundt pan so if you used a bundt pan it would logically take a little longer to bake.
Different Variations of Low Carb Lemon Loaf
If you want to dress up your Low Carb Lemon Loaf then add some nuts on top of the glaze like walnuts and pecans.
You could always garnish with some fresh fruit, such as raspberries and blackberries which are always two of my favorites with lemon desserts, and still low carb.
Another favorite ingredient with Lemon Loaf are poppy seeds which can be added to your batter and cooked right into the cake or loaf. I have always loved lemon-poppy seed muffins.
1 Tbsp of poppy seeds has only 2 carbs and there’s a lot of seeds in 1 Tbsp so I wouldn’t worry too much about the added carbs if you love lemon/poppy seed goodies.
Can I Make It Without the Glaze?
You can definitely make your Lemon loaf Lemon Pound Cake without a glaze., Some people like me love the glaze, an actual “frosting” without all the carbs and sugar, and in this case, the glaze has got a real good lemony flavor. But some people are not crazy about a glaze on their cake so it’s ok whatever you decide.
How to Make Keto Lemon Pound Cake
Let’s learn how easy it is to make this delicious low carb Lemon Pound Cake with a low carb lemony glaze to pour over it in a loaf pan.
The first thing that you need to do is get a bowl and put in the monk fruit and coconut oil then the eggs and lastly the lemon juice. Whisk it all together.
In a separate bowl mix both flours and baking powder together and mix well.
Next, mix liquid ingredients with dry ingredients until well blended with a whisk.
Once that’s mixed add your lemon zest and blend well.
Line a loaf pan with parchment paper and pour your lemon pound cake mixture into your loaf pan.
Bake at 350 degrees and bake for 15 minutes. This is to bring the inner temperature of the loaf up to speed.
Turn the oven down to 325 degrees and bake for 45-60 minutes. By turning the oven down the loaf will cook slower and not burn. If you see that your loaf is getting too dark then just lay a piece of aluminum foil over the top loosely to protect it.
Toward the latter half of the baking, test it a few times by sticking a toothpick in the center and if it comes out moist continue to bake, but if it comes out dry it’s done.
When it’s done take it out of the oven and place it on a cooling rack. Once cool the loaf will come right off the parchment paper with ease. It’s a wonderful alternative to greasing the pan.
When your loaf is completely cooled off (30 minutes in the refrigerator will do the trick), then you can start to prepare your glaze.
In a small bowl, with a spoon, blend together the powdered Swerve and lemon juice. Then add water until it becomes a smooth texture.
When thoroughly blended then pour it over your cake.
Tell me this isn’t making you hungry right now…
Now you are ready to slice it and eat it.
Best Tips for Keto Lemon Pound Cake
If you are going to put the icing on your Lemon Loaf then make sure that your loaf is cool before pouring the icing on it, otherwise, it will liquify your icing and it will run off the loaf.
Some people grease their baking pans but we have found that using parchment paper is the best way to prevent anything from sticking. We use it for cooking and baking things in the oven, and in our Lemon loaf it works out really well.
For best results make sure that your cold ingredients are not too cold when added to your batter and are at room temperature. This is especially important for your eggs, for instance, otherwise, it will make your coconut oil lump up. Take your eggs out of the refrigerator 1-2 hours ahead of time.
If you don’t have any or don’t want to use coconut oil then you can substitute it with melted butter. But if you add butter then it won’t be dairy-free if that’s important to you.
Do not overmix the batter because it may cause it to become too dense which will give it a tough texture.
Make sure that your baking powder is fresh…check the date on the can. The same with baking soda. If it’s old and out of date your ake will not rise properly.
How to Make Pound Cake Moister?
Some of the ingredients that are in this Keto lemon pound cake Loaf, like eggs and butter or coconut oil will automatically make your loaf moist. Plus make sure not to over bake it or you may dry it out.
Even though this cake is pretty moist, if you want it even moister you can poke holes in the cake with a fork and brush a mixture of water and lemon juice over the holes.
Plus also by putting your glaze on top, it will help to keep your loaf moist.
Other Diets This Recipe is Good For
Sugar-free – Something this yummy without sugar, but instead Monk Fruit and Swerve which are 2 sugar substitutes that have zero net carbs and do not change the glycemic index in most people.
Gluten-free – Once again another yummy treat for our gluten-free reader.
Dairy-free – As long as you use coconut oil this is dairy-free. If you decide to use butter instead then it’s not dairy-free.
When is a Good Time to Make Lemon Loaf?
Lemon Loaf is so easy to make and can be made anytime at all. When you are getting guests then make some. When you feel like something to have on hand for breakfast or a mid-morning coffee break then whip up a loaf and keep it in your refrigerator or freezer and pull out a slice when you feel like a slice.
Writing this recipe makes me feel like making one right now!
What to Serve with Keto Lemon Loaf
It’s so nice to have a morning treat that is sugar-free, guilt-free to start off your day with a cup of coffee or tea. You can also serve Keto lemon loaf after dinner for dessert. It’s a nice refreshing flavor for your dessert. After all who doesn’t love lemon??
Serving some raspberries, blackberries, blueberries, or strawberries make a good addition to your lemon loaf, along with some low carb whipped cream on top.
Can I Make This Recipe Ahead?
You can certainly make this Keto Lemon Loaf ahead of time if it fits better in your schedule to do so. Even though it’s pretty easy to make, it may fit into your schedule even up to a few days ahead before you are ready to serve it.
You may be expecting guests for dinner and you want to make your Lemon Loaf ahead of time to make your food prep easier the day your guests will get there for dinner. Feel free to make it ahead and wrap it tightly and refrigerate. It will keep for many days in the refrigerator.
How to Store Lemon Pound Cake
If you made your cake ahead of time, now it comes time to figure out how to store it. You wouldn’t want to leave it on the counter. It will keep much better wrapped tightly and store it in the refrigerator.
Dinner is now over and your dessert has now been served, so once again wrap up your Lemon Loaf leftovers and put it in the refrigerator, and it will be good for at least a week if it lasts that long because in our house we eat it up in a couple of days.
Can You Freeze Keto Lemon Pound Cake?
If you would rather freeze your Lemon Pound Cake you may certainly do that too. Like most baked goods all you need to do is make sure it’s wrapped tightly to prevent freezer burn, I like to double or triple wrap it compared to how I would wrap it for the refrigerator. If wrapped tightly your loaf will last 3-4 months without a problem.
When you take it out of the freezer then put it in the refrigerator to thaw it out.
If you only plan on taking it out one slice at a time, then wrap it individually to make it easier to thaw out, or to take it on the go with you.
Other Similar Low Carb Recipes:
If you’re in the mood for some other Keto-friendly recipes, check out our:
All of them are Keto-friendly and low carb, and will have your friends raving!Print
If you like lemon then you will love our Keto Lemon Pound Cake in a loaf pan. It’s easy to make and has a great consistency, delicious and the lemon icing is fantastic. You will never notice that it’s low carb and sugar-free. Even better than Starbucks!
⅔ cups Monk Fruit
½ cup Coconut Oil
2 ¼ cup Almond Flour
5 Tbsp Coconut Flour
1 Tbsp Baking Powder
¼ cup Lemon Juice
1 Tbsp Lemon Zest
1 cup powdered Swerve
2 Tbsp Lemon Juice
4 Tbsp. Water
- The first thing that you need to do is get a bowl and pour in the coconut oil and the monkfruit and then add the eggs and lemon juice. Whisk together well.
- In a separate bowl mix both flours, and baking powder together.
- Next, blend together the dry ingredients and wet ingredients with the whisk or spoon. Now add the lemon zest and mix well.
- Line a loaf pan with parchment paper.
- Pour your lemon pound cake mixture into your loaf pan.
- Bake at 350 degrees and bake for 15 minutes. This sets your inner temperature of the loaf.
- Now turn the oven down to 325 degrees and bake for 45-60 minutes. This is so that the loaf will cook slowly. About halfway thru check to make sure that it’s not getting too dark. You may want to loosely place a piece of aluminum foil over the top to prevent your loaf from getting brown.
- Toward the latter part of the cooking test doneness by sticking a toothpick in the center. If it comes out moist it’s not done so continue to bake, but if it comes out dry it’s done
- When it’s done take it out of the oven and place it on a cooling rack. Once cool the loaf will come right off the parchment paper with ease.
When your loaf is completely cooled off then you can start to prepare your glaze.
- In a small bowl blend together the powdered Swerve, lemon juice, and water.
- When thoroughly blended then pour it evenly over your cake.
- Now you are ready to slice it and eat it.
1.7 NET Carbs Per Slice
Make sure that your baking powder is fresh….check the date on the can. The same with baking soda. If it’s old and out of date your loaf or cake will not rise properly.
Do not overmix the batter or else it will become too dense which in turn will give it a tough texture.
If you don’t like coconut oil or you don’t have any then you can substitute it with melted butter.
Take your eggs out of the refrigerator 1-2 hours ahead of time so that they can warm up because if you put them into your batter too cold it will cause your coconut oil to lump up.
If you use parchment paper to line your loaf pan then you won’t have to grease the pan.
Make sure your cake is cooled off before pouring the icing on or otherwise the icing will liquify.
- Category: Desserts
- Method: Baking
- Cuisine: American
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